Chocolate Peanut Butter Marble Cake Recipe -
Chocolate Peanut Butter Marble Cake Recipe

Chocolate Peanut Butter Marble Cake

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"Chocolate and peanut butter are the flavors marbled together in this marble cake recipe."

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Ingredients Edit and Save

Original recipe makes 1 -13x9 inch sheet cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
  2. In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
  3. In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
  4. In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
  5. Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
  6. Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2003

This is a great recipe. I substituted creamy peanut butter for the peanut butter chips and it still came out fantastic. Thanks for the recipe!

Most Helpful Critical Review
Jul 23, 2003

This cake was very dry. I may have done something wrong because other reviewers really loved it. I didn't like it at all but some other people at the picnic said it was pretty good.


76 Ratings

Feb 05, 2008

This cake is SO GOOD! I made 2 round layers with peanut butter frosting and mini chocolate chips on top and in between the layers. For the frosting I used pre-made cream cheese frosting mixed with natural peanut butter. I also used natural peanut butter in the recipe instead of peanut butter chips. Everyone at my husbands birthday party said it tasted just like a Reeses peanut butter cup - yum!

Oct 03, 2003

I made this for my Dad's birthday, and it was a hit! He requested a peanut butter chocolate cake...and this is what I thought would work. It's definitly peanut butter chocolatey..and VERY MOIST! One suggestion...since it doesn't call for a certain frosting...I would recommend adding butter cream frosting to another peanutbutter-chip-and-shortning-mixture. Then, after you frost it..sprinkle chocolate chips and your leftover peanut butter chips on top. That's what I did. Enjoy!

Jul 01, 2008

Excellent. I made this for my son's birthday, at his request. The cake is moist and dense - just the way we like it. I baked it in a bundt pan for 1 hour, frosted with pb frosting and decorated with mini choc chips and chopped peanut butter cups. Thanks for the recipe - I see a repeat in our future. ;)

Nov 04, 2010

This cake is wonderful! I substituted 1 cup creamy peanut butter for the pb chips and shortening. I baked it in a bundt pan at 350 degrees for one hour and served it with the Fluffy Peanut Butter Frosting recipe from this site. Moist and delicious!

Jul 14, 2003

Hmm . . this was a keeper! My hubby couldn't find just peanut butter chips so he got the Toll House chocolate and peanutbutter chips. This was fabulous. Oh, be careful b/c water is not listed on the ingredients, but is listed in the recipe. I had to add water after dividing the chocolate and peanutbutter parts.

Feb 14, 2011

This recipe is awesome!! I will definitely be making it again. It has a great flavor and is nice and moist.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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